Tuesday, December 7, 2010

Dal Makhani

Lentils - 1 Cup
Butter - 1/2 cup
Coriander Powder - 1 tbsp
Whipped Cream / Milk - 1/2Cup

Cumin Seeds - 1 tsp
Bay leaves - 2 Nos
Cardamom - 2 Nos
Cloves - 2 Nos
Cinnamon - small stick
Ginger Garlic Paste - 2tbsp
Oil - 1 tbsp
Red Chilli powder - 10grams
Salt - as required
Tomatoes - 5 Nos pureed
Turmeric - optional


  1. Thoroughly wash the lentils.
  2. Then soak it in water for about few hours where you can see the lentils are double in size.
  3. cook till dal is cooked to mashable consistency
  4. Heat oil in a heavy bottom pan.
  5. Add cumin seeds, after it splutters add bay leaves, cloves, cardamom, cinnamon sticks.
  6. Add ginger-garlic paste ,turmeric and add tomato puree and cook well for 10 min in medium flame covered.
  7. Add chilli powder, Coriander powder and salt. Cook until the mixture thickens into pulpy sauce (about 4 mins).
  8. Then add the cooked lentil along with the water to the mixture. Heat for 4-5 minutes.
  9. Add the remaining butter and cream and cook for 20 minutes in low flame.
This will go well with Dosa, Chapathi, Paratha.

This recipe goes to Event: Dish Name Starts with D  posted by Akila 


Santosh Bangar said...

aal time favourate u make a perfct dal

Sensible Vegetarian said...

One of my favorite. First time here, you have a lovely collection of recipes.